Honey butter and chili crisp 'chicken'
A delicious buttery honey sauce with chili crisp for a hint of spice, to toss your fried chicken (or any other crispy protein that you fancy) in.
Equipment
- 1 small saucepan
Ingredients
- 40 gr butter or vegan 'butter' (the more solid kind, not soft margarine)
- 1 1/2 T honey or maple syrup
- 1 1/2 T sugar
- 1 1/2 T soy sauce
- 1 T chili crisp of choice
- 1 pinch garlic powder
- 1 pinch MSG only use this if your chili crisp doesn't already have MSG in it
Instructions
- Prep your crispy protein as you normally would or as is instructed on the packaging.
- A few minutes before your crispy protein is done, place all the ingredients in a small saucepan and bring to a furious boil. Leave to boil for at least 1 minute, if not 2. Turn off the heat and toss in your crispy protein. Shake until your crispy protein is evenly coated and dig in.
Notes
- This is great with some rice and a smashed cucumber salad, The Wok's of Life has my favorite recipe.
- I tested this recipe both with Trouble&Spice's Yum Phrik chili crisp as well as a more classic Lao Gan Ma chili crisp, both work extremely well so use whatever chili crisp you have at hand.
- If you want to have classic honey butter sauce just leave out the chili crisp.